Cindy Rice, RS, CPFS, MSPH is the owner and founder of Eastern Food Safety, and is here to answer all of your food safety questions. Submit your question here!

Monthly Archives: May 2015

Q: Why is it safe to simply sear the outside of whole muscle cuts of meat, as opposed to cooking ground meats to higher temperatures?

A: Bacteria are usually concentrated on the outside surfaces of whole muscle cuts of meats such as steaks, roasts, chops. Cooking these foods to 145˚ F kills bacteria to safe levels. Because grinding meats essentially distributes bacteria throughout the product, it is necessary to cook these products to higher internal temperatures, 155˚ F for safe eating.

Q: If I wrap a food, like a leftover turkey sandwich, in air tight plastic wrap, can I keep that food out overnight on the counter?

A: It’s not the air that is the risk to foods being left out overnight, but warm air temperatures (between 41°F and 135° F) that can allow dangerous bacteria in these foods to grow. The protein (turkey) in your sandwich is potentially hazardous- your sandwich should be wrapped to protect it from outside bacteria, but also refrigerated to prevent excessive bacterial growth overnight.